I am all about easy recipes. This one is no exception. I’ve been hunting for a good English muffin recipe, but honestly… bread intimidates me. The only type of bread I feel remotely comfortable working with would have to be frozen rolls. The kind you buy in the store like Rhodes. All you do is plop them out onto a pan, let them rise, and bake.
So I started to think…
If RHODES are that easy… can’t I use them to make some quick English muffins?? The short answer? YES.
Do they taste exactly like an English muffin? No. Are they close? Yes. You can spread them with jam and you wouldn’t even know the difference. Well… er… sort of. Put it this way… My four year old devoured the first batch in record time. Not that he is super picky, but still… Lay the dough out first thing in the morning, or at night in the fridge, and you are ready to get cooking by breakfast time.
OR you can use them for what we like to call… An egg sandwich. It’s… well… it’s… egg on bread. Maybe some cheese. I’m almost positive that this concept is completely new to all of you. Because my four year old is so sure that we are the only ones on the planet that ever make them. I’m starting to feel like we’ve sheltered him too much from the outside world. This post reminded me that he has yet to visit McDonalds for breakfast… it’s not high on our priority list.
So how about you? How will YOU eat your English Muffins?
Cheat English Muffins
- 6 frozen rolls thawed
- white corn meal
Shape each thawed (but not risen) roll into an English muffin shape. Pat into a shallow dish of corn meal. Place them into a greased pan and cover in plastic wrap until doubled in size.
Heat a skillet to low/medium heat. Cook each roll directly in the pan for 2 to 2-1/2 minutes per side. Enjoy!